Macadamia Brittle Cheesecake

Notes: Retired chef Pat Allen of Pahoa, Hawaii, is a cheesecake genius who uses the Islands' macadamias in this lavish creation. If the nuts are salted, pour onto a cloth towel and rub briskly with the fabric before using.

Notes: Retired chef Pat Allen of Pahoa, Hawaii, is a cheesecake genius who uses the Islands' macadamias in this lavish creation. If the nuts are salted, pour onto a cloth towel and rub briskly with the fabric before using.

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Ingredients

1 cup roasted macadamia nuts

2 cups sugar

2 cups graham cracker crumbs

1/2 teaspoon ground cinnamon

1/4 cup (1/8 lb.) melted butter or margarine

4 packages (8 oz. each) cream cheese

4 large eggs

1 teaspoon grated lemon peel

1 teaspoon lemon juice

1/2 teaspoon grated lime peel

1 teaspoon lime juice

1 teaspoon vanilla

1/4 cup plus 1 tablespoon macadamia nut-flavor liqueur (optional)

2 cups sour cream

Nutritional Information

Calories 339

Caloriesfromfat 66%

Protein 5.6g

Fat 25g

Satfat 13g

Carbohydrate 25g

Fiber 0.3g

Sodium 213mg

Cholesterol 91mg

Calories 339

Caloriesfromfat 66%

Protein 5.6g

Fat 25g

Satfat 13g

Carbohydrate 25g

Fiber 0.3g

Sodium 213mg

Cholesterol 91mg

How to Make It

Step 1

Coarsely chop nuts.

Step 2

Pour 3/4 cup sugar into a 10- to 12-inch nonstick frying pan. Shake pan often over high heat until sugar melts and turns golden, 5 to 8 minutes; watch carefully. At once, stir in nuts, then immediately pour onto a 12- to 14-inch sheet of foil. With a spoon, press mixture to flatten slightly. Let cool, then break brittle into about 1/4- to 1/2-inch chunks. If making ahead, store airtight up to 3 days.